Tingly Sheet Pan Dinner: Chicken Thighs with Fall Vegetables

There’s something magical about fall cooking. When the markets fill with sweet, earthy vegetables and the evenings get cooler, our kitchens become cozier, warmer, and infinitely more inviting. This sheet pan dinner takes everything we love about the season — roasted sweetness, golden edges, and comforting aromas — and adds a lift: the citrusy, buzzing tingliness of our Tingly Blend.

It’s weeknight-friendly (everything cooks on one pan), deeply satisfying, and elegant enough to serve to friends. And as the vegetables roast, the Sichuan pepper aroma will travel through your kitchen and pull everyone toward the oven.

Let’s get cooking.

Ingredients

Serves 3–4

• 4–6 boneless, skinless chicken thighs

• 1 delicata squash, seeded

• 1 sweet potato, peeled

• 2 parsnips, peeled

• 2–3 red onions

• 2 garlic cloves, unpeeled

• 3–4 tablespoons Tingly Blend seasoning

• 4 tablespoons olive oil

• 1 cup chicken stock

• 1 orange

• 1 tablespoon chopped chives

Method

1. Preheat the oven
Set your oven to 400°F (200°C).

2. Prep your fall vegetables
Cut the delicata squash, sweet potato, and parsnips into 1-inch chunks — keeping the size consistent ensures perfect roasting. Peel the red onions, leaving the root ends intact, then cut into wedges so they stay together.

3. Season the vegetables
In a large bowl, toss the squash, sweet potato, and parsnips with 2 tablespoons olive oil and 1½ tablespoons Tingly Blend. Spread onto a rimmed sheet pan.

Repeat the process with the onion wedges, tossing with 1 tablespoon olive oil and 1 teaspoon Tingly Blend, and nestle them onto the same pan.

4. Season the chicken
In the same bowl, toss the chicken thighs with 1 tablespoon olive oil and 1 tablespoon Tingly Blend. Arrange them flat on the sheet pan among the vegetables.

Add the unpeeled garlic cloves to the center.

5. Roast to golden perfection
Bake for 30–35 minutes, until the chicken is cooked through, and the vegetables are tender with caramelized edges.

While everything roasts, heat 1 cup chicken stock on the stovetop or in the microwave.

6. Build your pan sauce
Transfer chicken and vegetables to a serving platter.

Squeeze the roasted garlic from its skins directly onto the hot sheet pan. Add ½ cup of the warmed chicken stock. Use a whisk or wooden spatula to scrape up all the golden-brown bits — that’s where the flavor lives.

Add:

• 1 teaspoon orange zest

• A squeeze of fresh orange juice (about 1 tablespoon)

Whisk to combine, then carefully pour this bright, savory pan sauce into a small pitcher.

7. Serve & finish
Spoon some of the sauce over the platter and finish with chopped chives. Serve the remaining sauce on the side.

Enjoy the way the Tingly Blend blooms against sweet vegetables and juicy chicken — warm, aromatic citrus notes first, then that signature buzz on the lips.

Why This Works

• Sweet fall vegetables complement the floral citrus notes of Sichuan pepper.

• Chicken thighs stay juicy and tender with high-heat roasting.

• Orange zest and juice echo the natural citrus compounds in Sichuan pepper.

• Roasted garlic deepens the sauce, adding savory warmth.

This dish tastes like comfort — with a thrill.

Make It Your Own

Try building variations depending on what’s around:

• Swap delicata for butternut or kabocha

• Add halved Brussels sprouts

• Drizzle with honey before roasting for extra caramelization

• Serve with crusty bread to soak up the sauce

Cook, Share, and Tingle

If you make this, tag us! We love seeing how the Tingly Blend makes its way into real kitchens. Whether it’s Tuesday dinner or weekend hosting, consider this recipe your new cozy-season staple — warm, golden, and vibrating with bright, citrusy spice.